Tegole Valdostana (Hazelnut and Almond Cookies)
User Reviews
5.0
3 reviews
Excellent
Tegole Valdostana (Hazelnut and Almond Cookies)
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Tegole Valdostane are delicious hazelnut and almond cookies from Valle d'Aosta (Aosta Valley). They're thin and crispy and so easy to make, perfect for dunking in a morning cappuccino!
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Ingredients
- 50 g (1/3 cup) blanched hazelnuts
- 50 g (1/3 cup) blanched almonds
- 90 g (1/2 cup) caster sugar (can also use granulated)
- 30 g (2 tablespoons) unsalted butter softened
- 25 g (2 tablespoons) Italian 00 flour (can also uses all-purpose flour)
- 2 large egg whites
- 1/4 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 350F (180C) and line a large baking tray with baking parchment.
- Put the hazelnut and almonds in a food processor and blitz to a fine crumb. Add the sugar, flour and butter and blitz again until combined.
- Add the egg whites and vanilla and blitz to a smooth batter.
- Spoon a heaped teaspoon of batter onto the baking parchment and spread it out into a very thin circle. Repeat with the rest of the batter making sure to keep them spaced out. I do this in batches of 4.
- Bake in the oven for 8 minutes or until the Tegole are brown around the edges.
- Remove from the oven and working quickly whilst still hot, carefully remove the Tegole one at a time onto a rolling pin so they take on a curved shape. The cookies set very quickly.
- Tip: I like to cook one batch of Tegole at a time, transfer one batch to the rolling pin then bake another batch. You don’t need to shape them you can leave them flat of you prefer.
- Once cooled, store the Tegole in an airtight container to keep them nice and crunchy (they will go soft if left out for a few hours).
Notes
- Variation - Although these cookies are delicious just as they are you can try drizzling or dipping them in chocolate (dark chocolate is delicious).
- Variation - Although these cookies are delicious just as they are you can try drizzling or dipping them in chocolate (dark chocolate is delicious).
- Storage - once cooled transfer them immediately to an airtight container so they keep their crunchy texture. They'll keep well for up to 2 weeks.
Nutrition Information
Show Details
Calories
49kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
14mg
(5%)
Sodium
6mg
(0%)
Potassium
38mg
(1%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
19IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
9mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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